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IWA 5 “Assemblage 3”
IWA 5 “Assemblage 3” Thumbnail

IWA 5 “Assemblage 3”

Toyama prefecture

$280.00 
$266.00 member price
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A wondrous orchestration

IWA 5 “Assemblage 3”, orchestrated by Richard Geoffroy, relies on an experimental assemblage (blending) process that challenges and stretches the boundaries of sake. We invite you to experience IWA 5 “Assemblage 3” as it launches in America. The amazing layered depth and long finish is a complex blend of “genshu” (undiluted sake) using three varieties of sake rice from four different origins, and five kinds of yeast. It is unlike any sake you’ve tasted before — a must-try for any sake lover. IWA has been featured in The New York Times, Forbes, Robb Report and more.

Characteristics

Brand IWA
Brewery Shiraiwa K. K.
Category Junmai Daiginjo
Subcategory Genshu
Taste Profile Rich & Sweet
Rice variety Yamadanishiki,  Omachi,  Gohyakumangoku
Yeast variety N/A
Alcohol 15.0%
RPR ? N/A
SMV ? N/A
Acidity ? N/A
Values listed are at the time of production.

Serving Temperature

The best serving temperature of IWA 5 “Assemblage 3” is cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended

Region

IWA 5 “Assemblage 3” - Toyama prefecture

IWA is made in Toyama prefecture in the Hokuriku region.

Taste Metrics

Taste metrics not available for IWA 5 “Assemblage 3”

Tasting Notes

  • Mineral

    Mineral

  • Pear

    Pear

  • Toasted Malt

    Toasted Malt

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

  • Veggies

    Veggies

Shiraiwa K. K.

This brewery was founded in 2019 by Richard Geoffroy, the fifth-generation chef de cave (winemaker) of Dom Pérignon. His appreciation for Japan and its people led to the establishment of this brewery in Tateyama, Toyama. While staying true to the roots of sake, their brewing is an adventurous undertaking of assemblage (blending), making IWA compatible with all world cuisines. The current brewmaster, Masato Yabuta, has been brewing since 1995, and has become a specialist in both yamahai and kimoto styles. IWA is widely recognized as the pioneer of assemblage in sake.

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